Just want to say a big thank you to my sister, Norma. This is a heart warming memory from our childhood, along with her yummy Pea Salad recipe. Thanks Norma!!!!!
Why have I always loved peas?
By Norma Jean Martinek
As Elizabeth Barrett Browning said, “How much do I love thee? Let me count the ways…” I have many fond memories of peas growing up, peas are one of the first garden vegetables planted in the spring, thus one of the first spring garden plants to come up, they thrive in cool weather and can tolerate light frost. They need little attention other than watering and harvesting. They grow quickly and abundantly before the harsh summer temperatures arrive. Peas train easily, come in many varieties, and are sturdy plants that have beautiful leaves, delicate blossoms, are nutritious, taste fresh, sweet, and delicious! Who could ask for more?
Some of my first childhood memories are going to a local Pea Vinery to get fresh picked peas for freezing and canning. I think this is another reason why I love peas so much. It was a fascinating time going to get milk buckets, big bowls or any big container we had full of peas at the pea vinery. You always knew when it was about time to get the peas because you would see long lines of pea pickers (tractors with special pickers) on the road and in the fields at night with their lights shining in the darkness. There was also a sweet aroma in the air as the pea pickers picked the peas in the fields. Of course, over time those sweet smells did not smell so sweet when the pea silage (huge piles of pea vines) started to ferment!
Mom and Dad always knew a farmer who grew fields of peas and were always happy to share their crops. We usually went at night so there were many lights shining, and big, loud machines running to separate the peas from the vines. It always amazed me how those little peas always came out perfect and not all mushed up. Now, fast forward to today and peas are still my favorite.
Peas are easy to plant because the seeds are easy to handle and can be sewn close together in wide rows. They flourishes in well drained raised beds and love to be mulched to keep their shallow roots cool. I love to watch them quickly grow once they peek their heads out of the soil. Their little tendrils are always looking to grab on to the nearest Trellis or other vine and wind around it for support as they make their way to the sky.
I love the colors and shapes of the leaves and soon after the delicate flowers that I impatiently wait to turn into pea pods! I love them all, sugar snap peas, pea pods and even the regular run of the mill shell peas.
Did you know that Peas are one of the oldest cultivated vegetables in the world? Excavated in Switzerland dating to the Bronze Age, they were even been in the Egyptian tomb at Thebes. Peas were popular with the ancient Greeks and Romans. First thought to be poisonous, Germany, Belgium, and England grew and perfected peas by the end of the 16th century. The colonists brought peas with them and were a staple in their diets. Peas today are actually one of our favorite vegetables.
So it is, I love peas. I love trying any new recipe that has peas of any form in it. Pea pods are botanically fruit, since they contain seeds and develop from the ovary of a flower. Peas are one of the most nutritious leguminous vegetables, which are rich in health promoting phytonutrients, minerals, vitamins and antioxidants. They are a good source of protein, and soluble as well as insoluble fiber. They are a powerhouse of goodness. Look them up! You will agree! Besides, they are simply beautiful little emerald jewels to look at!
Norma’s Pea Salad
This quick and easy salad is great to make ahead of time to let the flavors mingle. Using frozen Peas and crisp onions/shallots give this salad a crisp yet creamy texture.
INGREDIENTS
1/4 cup Hellman’s mayonnaise
1/4 cup Tillamook sour cream (A brand produced in Oregon, use your favorite)
1 tablespoon Seasoned Rice Wine vinegar
Freshly ground Pink Salt and Black Pepper
1 pound Green Giant frozen peas (do not thaw)
1/2 small Red Onion (or mixture of Onion & Shallot optional), halved and thinly sliced (1/2 cup)
1/4 cup fresh Parsley leaves
4 ounces Bacon (about 4 slices), chopped into lardons
2 ounces aged White Cheddar, cut into small cubes
DIRECTIONS
- Combine mayonnaise, sour cream, and vinegar in a large storage bowl; grind salt and pepper to taste. Gently fold in peas, onion, and parsley (not cheese or bacon at this point). Refrigerate at least 4 hours or overnight.
- Before serving, cook bacon lardons in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
- When ready to serve salad, let it stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving. Test for salt and pepper; add a grind more if necessary. Enjoy!
Options: 1.) For a more subtle onion flavor, use shallots and soak the slices in cool water ahead of time. Before adding to the salad, drain thoroughly and pat dry. Gently fold into mayonnaise mixture. Continue as directed 2.) For added depth of flavor use Smoked White Cheddar Cheese or Smoked Gouda Cheese. For a little added color, you can use Colby Jack Cheese as well.
